Break
the chocolate into small pieces, and place in a glass measuring cup.
Melt in the microwave by heating for 30 seconds. Stir, heat for another
30 seconds. Stir again. If necessary, heat for 20 seconds more. Stir.
The chocolate should be melted and smooth.

Place the nuts in a food processor and pulse 10 times, or chop roughly with a knife.

If
the strawberries have some grit on them, wash them and dry gently with
a soft towel. If there's no stem, stick a toothpick in the stem end.
Dip each strawberry in the chocolate, and twirl it over the measuring
cup to allow the excess to drip off. Then roll the strawberry in the
chopped nuts.

Set strawberries on the parchment-covered plate,
and refrigerate for 20 minutes to allow the chocolate to harden. Then,
arrange on a serving dish, and store in the refrigerator. Fifteen
minutes before you want to serve dessert, remove the dish from the
refrigerator and allow to come to room temperature.